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Cooked Mussels in White Wine Sauce

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Serves 2



  • 1kg mussels
  • 2 shallots, peeled and finely minced
  • 2 tablespoon unsalted butter
  • ¼ tablespoon fine salt
  • 2 cups wine
  • black pepper
  • 2 tablespoon fresh or dried thyme leaves
  • handful flat leaf parsley minced


  • Scrub mussels if needed and rinse in water- set aside.( If buying packaged mussels they are already cleaned and debearded – the small black beard that hangs from the mussel has been clipped off but not entirely removed- These mussels do not need further attention)
  • In a large deep skillet, combine the shallots, butter and sea salt. Sweat & cook covered over low heat until softened (about 3 mins). Add wine and bring to boil over high heat and boil uncovered until reduced by half (5 mins)
  • Add mussels, sprinkle generously with black pepper and stir. Cover and cook just until the mussels open, (about 3 mins) and remove mussels as they open.
  • Transfer the mussels and liquid to four warm bowls, sprinkle each with thyme, parsley and pepper and serve immediately